Chicken Alfredo Lasagna features layers of noodles with creamy homemade Alfredo sauce, tender chicken, fresh spinach and tomatoes, and tons of gooey cheese. It's a warm, rich, comfort food dinner that the whole family will love!
Chicken Alfredo Lasagna
This Chicken Alfredo Lasagna is a warm, rich, cheesy comfort food that the whole family will love for dinner!
It features noodles with layers of ricotta and spinach, creamy Alfredo sauce, tender chicken, bright tomatoes, and all the gooey cheese your heart desires.
I really love Italian food in general, but there's just something about Alfredo dishes that really do me in. It's basically everything I love about food, all in one. Creamy, cheesy, buttery,.... Mmmm. So making a Chicken Alfredo Lasagna out of this magnificent concoction? Count me in!
Chicken Alfredo Lasagna is a delicious idea for company, and is also perfect your family dinners. Cooked in a large 9"x 13" baking dish, you'll probably have enough for leftovers. (Maybe. I mean this stuff is really amazing. It's hard to stop eating!)
How Can I Adapt this Chicken Alfredo Lasagna?
I love this dish as is, but sometimes you just need a little something extra. Try these ideas to change it up and personalize it to your taste.
- Roasted vegetables: Load this lasagna down with all the veggies your heart desires. Pretty much anything goes. I recommend steaming or sautéing first so that more moisture isn't introduced to the dish, making it soggy. You can even use vegetables instead of chicken altogether. Some ideas are broccoli, red bell peppers, mushrooms, peas, butternut squash, asparagus, or anything else you'd like to use up from the fridge.
- Seafood: This dish would be excellent with seafood added to it. Try shrimp, crab, or lobster.
- Pesto: Stir some pesto into the ricotta mixture for some extra fresh and nutty flavor.
Why Do I Need Eggs in the Ricotta?
The eggs help to set the lasagna and prevent it from becoming soupy.
How Do You Cook Lasagna Noodles?
Lasagna noodles are cooked by boiling for about 10 minutes in hot salted water.
Since different brands of lasagna might be different thickness, it's best to follow the directions on the package. Follow the lowest cook time in the range (for example if they say cook 11-13 minutes, cook for just 11). The noodles still have to be baked, which will make them softer. If the noodles are boiled too long prior to baking, they will be too soft in the lasagna.
How to Prevent Noodles from Sticking
To prevent lasagna noodles from sticking together once they are cooked, immediately put them on a baking sheet that has been sprayed with oil. You can also give the tops another spray to keep them tender, while you continue prepping ingredients.
How Do I Layer Chicken Alfredo Lasagna?
This recipe has four layers of noodles. The dish starts with a little Alfredo sauce to keep the bottom noodles soft. Then layer with a third of the ricotta mixture, a third of the chicken, a third of the tomatoes, a quarter of the remaining Alfredo sauce, and a quarter of the mozzarella.
Repeat these layers twice more: 4 noodles, ricotta mixture, chicken, tomatoes, Alfredo, and mozzarella.
Then add the last 4 noodles on top, the the remaining Alfredo, and finally the last shredded cheese, and you're ready to bake!
How to Serve Chicken Alfredo Lasagna
This is a very rich dish. After allowing it to set for 30 minutes after baking, I like to serve it with something light and fresh like a fresh green salad and vinaigrette dressing and a piece of crusty garlic bread.
Storage and Freezer Directions
Chicken Alfredo Lasagna can store and freeze well.
Store leftovers covered in the refrigerator for up to 3 to 5 days. Reheat individual servings on microwave-safe plates in the microwave.
For best results, freeze unbaked. Assemble the lasagna, then cover tightly, and freeze for up to 3 months.
To serve, thaw in the refrigerator overnight. Bake according to recipe instructions, adding 10-20 minutes to the cook time to account for the cold dish.
If the cheese on top begins to brown too much because of the longer cook time, place a few toothpicks on top then lay a sheet of foil over (tent the foil so it won't stick to the cheese).
More Pasta Recipes You'll Love
- Crockpot Spaghetti and Meatballs - a classic recipe with homemade Italian-style meatballs, made super easy, right in the slow cooker (yes, even the noodles!)
- Olive Garden Chicken Gnocchi Soup - now you can make the best soup at Olive Garden right at home!
- Creamy Tortellini and Sausage - this simple recipe features a creamy tomato sauce, savory sausage, and cheesy tortellini
- 5 Cheese Stuffed Shells - These vegetarian stuffed shells are easy to make and delicious to eat, with 5 different cheeses, smothered in tomato sauce.
- Fettuccine Alfredo - homemade, simple Alfredo sauce, no roux required!
Chicken Alfredo Lasagna Video
Chicken Alfredo Lasagna
- 16 lasagna noodles cooked to package instructions
- 3 cups cooked chopped chicken
- 2 Roma tomatoes diced
- 4 cups freshly shredded mozzarella
For the Ricotta Filling
- 1 tablespoon olive oil
- 8 ounces chopped spinach
- 15 ounces ricotta
- 2 eggs
- 2 teaspoons lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon salt
For the Alfredo Sauce
- 1 cup butter
- 2 tablespoons minced garlic
- 4 cups heavy cream
- 4 cups freshly grated Parmesan
For the Ricotta Filling
- In a large skillet, heat olive oil.
- When hot, add 1 tablespoon garlic and cook until fragrant, about 2 minutes.
- Add spinach and cook until wilted. Set aside to cool.
- When spinach is cool enough to handle, drain out extra oil and moisture on a paper towel. Set aside
- In a large mixing bowl, add ricotta, eggs, lemon juice, and salt and whisk until blended.
- Fold in spinach. Set aside.
For the Alfredo Sauce
- In a large pot, melt butter over medium heat.
- Add garlic and cook until fragrant.
- Stir in cream, and continue cooking, stirring often, until hot and steaming (but not yet boiling).
- When cream is hot, stir in parmesan until melted. Set sauce aside.
- Preheat oven to 350°F.
- In the bottom of a 9"x13" baking dish, scoop about ½ cup sauce and spread evenly.
- Next add 4 lasagna noodles.
- On top of the noodles, layer a third of the ricotta mixture, a third of the chicken, a third of the tomatoes, a quarter of the mozzarella, and a quarter of the Alfredo sauce. Repeat the layers twice more.
- For the final layers, repeat the noodles with the remaining 4, then top with remaining Alfredo and mozzarella. Top with parsley.
- Bake in a 350°F oven for about 45 minutes until heated through and cheese on top is lightly browned, melted, and bubbly.
- Let set for 20-30 minutes before serving.
- Don't let cream boil when making Alfredo. Bring it to steaming but not boiling. Boiling can make it curdle and separate for a not-very-creamy sauce.
- Tomatoes: Optional, but recommended. They help to cut the richness, just a little bit by bringing a little sweet acidity to the palate.
- Storage: Store leftovers covered in the refrigerator for up to 3 to 5 days. Reheat individual servings on microwave-safe plates in the microwave.
- Freezer Directions: Assemble the lasagna according to recipe instructions, stopping before baking. Cover tightly and freeze for up to 3 months. To serve, thaw in the refrigerator overnight. Bake according to recipe instructions, adding 10-20 minutes to the cook time to account for the cold dish.
UPDATE INFO: This recipe was originally published in August 2015. It has been updated with new pictures, tips, and video and republished in October 2022.
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